Light zucchini noodles get the hearty treatment when topped with meaty bolognese sauce. The traditional Italian meat sauce takes a while to simmer, but the end result is totally worth it. Make the sauce on a weekend, then spiralize and cook your noodles on the day of for a quick, easy weeknight meal.
Time to Prepare
- Prep Time: 10 minutes
- Total Time: 40 minutes
- 1 Medium Onion
- 1 Stalk Celery
- 1 Carrot, thoroughly scrubbed
- 2 Zucchinis, trimmed
- 2 Tablespoons Extra Virgin Olive Oil, divided
- 6 Ounces Ground Beef, 85% lean
- ¼ Cup Dry Red Wine
- 2 Cups Beef Stock, low sodium
- 1 Tablespoon Tomato Paste
- 1 Bay Leaf
- 1 Dash Salt, to taste
- 1 Dash Pepper, to taste
- 1 Tablespoon Grated Parmesan Cheese (optional)
Steps to Prepare
- Using the Slicer Blade, slice the onion and celery. With the Shredder Blade, grate the carrot. Set the vegetables aside.
- Spiralize the zucchini and set aside.
- Add onions, celery, and carrots to a large pot over medium-high heat. Sauté until tender, about 8 to 10 minutes.
- Add beef, breaking it up with the back of a spoon and cook until browned, about 10 to 15 minutes.
- Add wine and bring to a boil for one minute, stirring continuously to scrape up any bits sticking to the pot. Add 1 ½ cups of stock, tomato paste, and the bay leaf and stir to fully combine. Reduce heat to low and simmer, stirring occasionally, for 1½ hours to meld all of the flavors. Season with salt and pepper.
- In a separate pan, heat 1 Tbsp. Oil over medium-high heat. Sauté zucchini noodles until tender crisp, about 3-5 minutes. Plate and top with Bolognese. Add parmesan cheese, if desired.
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.